How to cook
Heat the sparkling water slightly, add 1 tsp. of sugar and dissolve the yeast in it, add 5 tbsp. of flour and stir. Leave it in a warm place, covered with a lid to activate the yeast.
In a large bowl, beat the eggs, add the sugar and vanilla sugar, beat the mixture with a mixer until the sugar dissolves. Add the yogurt, oil, vinegar and beat the mixture again.
Add the activated yeast to the mixture, stir and start adding the pre-sifted flour in portions. Make sure to stir well after each portion. Knead a soft and non-stick dough.
Grease the bowl and the dough lightly with oil and wrap it well and leave it to rise in the heat for 1 hour. Divide the dough into four balls, shape them into wicks and knit the Easter bread. Place it in a tray lined with baking paper and leave for 30 minutes in a warm place.
Grease the shaped Easter cake with a beaten egg with a little oil and sprinkle it generously with sugar. Place the tray in non preheated oven and turn it on to 482°F (250 degrees).
Bake it at these degrees for the first 15-20 minutes, then reduce the heat to 302°F (150 degrees) and bake it until it's done. Check it with a wooden toothpick to see if it's fully baked.